A very tepache-esque flavor profile with the pineapple and cinnamon. I’ve made a non-intoxicating analogue of this by brewing tepache with smoked dried hot peppers (Chiles de Oaxaca ) and I found it interesting, more than delicious, but certainly drinkable. Grilled smoky pineapple is ridiculously delicious. And bourbon is my favorite liquor to mix with, so everything about this speaks to me.